Foragers Markethttps://foragersmarket.com
We each bring unique creative abilities and strengths and are given the freedom and encouragement to explore our potential within the organization.Fri, 21 Jul 2017 04:40:16 +0000en-UShourly1https://wordpress.org/?v=4.6.7Food & Wine: Searching for Pasta in the Heart of Sicilyhttps://foragersmarket.com/food-wine-searching-pasta-heart-sicily/
https://foragersmarket.com/food-wine-searching-pasta-heart-sicily/#respondWed, 18 May 2016 17:53:51 +0000https://foragersmarket.com/?p=4972Here’s the article as published on Food & Wine: A writer tags along as the team behind Foragers market sources some of Sicily’s finest olive oils, pistachio creams, and espressos. When it first opened in 2005, Foragers Market was a standalone grocery store in Dumbo, Brooklyn, a place that prided itself on sourcing and selling […]

A writer tags along as the team behind Foragers market sources some of Sicily’s finest olive oils, pistachio creams, and espressos.

When it first opened in 2005, Foragers Market was a standalone grocery store in Dumbo, Brooklyn, a place that prided itself on sourcing and selling the highest-quality ingredients possible. The customers noticed: More than a decade later, the grocery store has added a farm upstate—where it grows its own organic produce and raises hens that produce pastured eggs—a second market in Chelsea, a wine shop, and a Manhattan restaurant. Every year, co-founders Anna Castellani and Richard Lamb travel all over the world to scout new products to import. Writer Marisa Meltzer joined them on a trip to Sicily to try every olive oil, every pistachio cream, and every espresso as they crisscrossed the island in search of great products to put on the store’s shelves.

Here’s an account of her journey.

Day One:

You can indulge in jet lag or you can just charge ahead full speed. This trip is very much the latter. Richard and our Italy-based translator and guide, Sally, picked me up at the airport in Catania and within five minutes I was drinking a cappuccino and hearing about how blood oranges originated on nearby Mt. Etna.

The first stop is the tiny town of Fiumifreddo, where the Barbagallo pasta factory has been churning out slow dried, organic pasta for the past four generations. The factory smelled intoxicatingly doughy, but the real treat is when we are invited to the family’s private apartment upstairs for lunch. Under trompe l’oeil fresco ceilings painted with peacocks and cacti, we ate perfectly al dente rigatoni tossed with pancetta and pistachio pesto, caponata, macaroni with chickpeas, eggplant fritters, cannoli, Sicilian almonds, briny black olives, giant red grapes, quince gelatin, and a white wine made locally. It was the first time in my life someone told me I wasn’t eating enough.

In a happy haze, we drove to the Di Bartolo nut factory. Richard was scouting almond butter, which is a big seller at Foragers, but I had something else in mind. On a prior trip to Sicily I had fallen in love with pistachio cream, which is sort of like a green, all-pistachio version of Nutella. I ate the Di Bartolo version with a spoon, and then we tried salted hazelnut butter, pine nut butter, almond butter, cashew butter, and chocolate-hazelnut butter. Then came jams: tangerine, prickly pear, mulberry, and a lemon marmalade that Richard pronounced “wild.”

As the sun was setting we spotted Mt. Etna exploding. Richard and I both flirted with death as we leaned out of the Fiat to get a decent picture of it.

At Frantoi Cutrera, I started to understand that in Italy, particularly in old-world Sicily, things take awhile. There are kisses and handshakes and coffee before you even begin to discuss, in this case, olive oil. But the oil from Frantoi Cutrera was worth the wait, so fragrant and green. We’re there in the middle of harvest and the factory is working 24-7 on the 2015 vintage. I get a quick lesson on how to taste olive oil, cupping your hand over it with a glass, then swirling and sniffing—not unlike with wine.

Day Two

I woke up at Sally’s villa in the beach town of Marina di Ragusa. For my breakfast of champions, I had anise cookies and almond-chocolate panettone that Foragers had ordered from Costa, a bakery run by Autralian-born Sicilian brothers.

After a three-hour train ride from Catania to Palermo, on the other side of the island, we met up with Anna, who had just arrived at the city’s port. We sampled organic limoncello (yes, made with lemon, but also tangerine, prickly pear, and cinnamon) from Limonio. Each had an herbaceous quality, which comes from the green lemons they use, which have a high essential oil content. From Tudia, we sampled apple caponata with carrot and green olives. It had a vinegary kick like a sweeter giardiniera.

Day Three

A good way to fight jet leg is an 8:30 am meeting at Morettino, a family-owned factory that’s been roasting coffee in Palermo since 1920. Anna predicts that after the recent vogue for West Coast-style lighter blends, robust roasts will be coming back, but she points out that it’s hard to find a place in America that does that style well. I think we’re in the right place. The taste of espresso in Italy changes from north to south, and Sicily has the strongest and boldest coffee in the country. Anna liked the cremaromatica, which was strong but not bitter, with notes of chocolate, almonds, and dried fruit.

After a tour of the Arab-fusion architecture of central Palermo and a lunch that involved several variations on carbs (polenta, bread, pasta, risotto), Anna and I realized we hadn’t eaten a vegetable beyond a tomato sauce since we’d left New York. This is what we came to call Sicily Problems.

In Italy, particularly in old-world Sicily, things take awhile. There are kisses and handshakes and coffee before you even begin to discuss, in this case, olive oil. But the oil from Frantoi Cutrera was worth the wait.
Just after dark, we made it to Argento on the south of the island to visit Baglio di Cristo di Campobello, a relatively new vineyard whose first vintage was in 2007. Carmelo, the owner, talks about la terra, their soil, which has a lot of chalk in it, similar to the Champagne region in France. We sipped their white wine and Anna said she loved how “flinty” it was.

Day Four

I duck out in the morning to check out Farm Cultural Park at Favara, a kind of art commune built in an old quarter of a suburb of Agrigento. I meet a woman setting up for a cooking class. She’s making homemade cavatelli with cauliflower, fried sardines, and ossa di morte—dead bones—and an amaretto cookie.

In the afternoon, Anna and I scramble around a conference room at an Agrigento business hotel trying to meet as many local purveyors as possible. There’s a man named Antonio Rizzo from Troiana who makes cookies with tumminia flour, an ancient grain with a lower gluten level than traditional wheat. Ancient grains are something she’s particularly excited about bringing in. Molini Riggi is a third- generation miller specializing in locally grown, organic wheat: Rusello, Tumminia. Perciasacchi, Biancolilla, Maiorca, and Gentilrosso grains.

That last night, we visit Agrigento’s Valley of the Temples, which is home to the best preserved Greek temples in the world. In the dark, the columns on the 2,500-year-old buidlings are lit up with spotlights. We go to the park’s café for caponata and a spicy, prickly pear risotto. It’s there that Anna and I start plotting another trip together. This next time we’ll go in the opposite direction, and forgo sugar and carbs and wine for a detox at the famous Mayr Clinic in Austria together. Because after four days of some of the best food on Earth we’re craving salads. Sicily problems.

]]>At Foragers Table we enjoy inviting renowned chefs and thought leaders in the food industry to share their thoughts in an intimate dinner setting. Our most recent WSJ+ dinner with Chef Lior Lev Sercarz was a particularly special evening; our Chef and staff collaborated with the spice aficionado and incorporated his beautiful blends into a three-course meal.

The hors d’oeuvres primed the palate with a thoughtful incorporation of two very different spice blends. The Seared Tuna with Crispy Artichoke used Izak N.37, a harissa-inspired dry blend, and the Boquerones with Egg Salad on Toast used Dali N.20, a saffron-spiked blend.

Then dinner escalated to the main course, where Chef and his team prepared an array of different dishes – from Lamb Merguez Meatballs spiced with Ararat N.35 to Mango Persimmon Pickles with Mishmish N.33. Guests also enjoyed several different kinds of grilled kebabs: Kinderhook Lamb with Ararat.35, Wrighteous Organic Beef with Marrakesh N.6, and Royal Trumpet Mushrooms with Mousa N.30. Quite the feast!

For a beautiful finish, our Pastry Chef and her team incorporated La Boîte spices into dessert: Ricotta Fritters with Persimmon, Quince, and Honey Crème Anglaise spiced with Bombay N.3 and Yemen N.10.

Sercarz also shared interesting tips and advice on how to use spices. One anecdotal tip was to experiment with everything – because who knows how a particular spice will elevate a meal? Another tidbit we enjoyed was that spices do not shine in extreme temperatures. When you have a very hot or very cold dish, he warned that spices will not taste as bold. We’ll definitely keep this inspiration and guidance in mind when we cook at home.

We highly recommend checking out Chef Lior Lev Sercarz’s beautiful shop La Boîte over in Hell’s Kitchen, where he mixes and balances each spice blend. Also, we hope to see you at our upcoming dinners in 2016!

]]>https://foragersmarket.com/wsj-chefs-table-dinner-with-lior-lev-sercarz/feed/0Foragers Barrel Bourbon for Our Wine Shophttps://foragersmarket.com/foragers-barrel-bourbon-from-our-wine-shop/
https://foragersmarket.com/foragers-barrel-bourbon-from-our-wine-shop/#respondMon, 16 Nov 2015 00:03:52 +0000https://foragersmarket.com/?p=4541While our wine shop offers a wide variety of sustainably-grown and biodynamic wines, we also offer small batch spirits. We recently partnered with Kings County Distillery in the Brooklyn Navy Yard to have our own Foragers Barrel Bourbon, made exclusively for our wine shop. Kings County Distillery is NYC’s oldest whiskey distillery, and they hand make bourbon and […]

]]>While our wine shop offers a wide variety of sustainably-grown and biodynamic wines, we also offer small batch spirits. We recently partnered with Kings County Distillery in the Brooklyn Navy Yard to have our own Foragers Barrel Bourbon, made exclusively for our wine shop. Kings County Distillery is NYC’s oldest whiskey distillery, and they hand make bourbon and moonshine using local New York grains. Our kind of place.

So when they offered us a choice of single-barrel bourbon to carry exclusively in our wine shop, we jumped at the opportunity. Tom and Lindsey Jo picked a particular barrel for its unique flavor, and the delicious result is a classic bourbon with rich caramel, vanilla, dried fruits, dark chocolate, and a touch of sweet spice. After waiting for the bourbon to age, we took a field trip to the distillery to fill and hand label every bottle.

First, we filled each bottle with the bourbon using a special filling machine (a process that’s a bit easier than it sounds). After successfully topping each off, we added the lid and a plastic seal; then we added the label and custom tag. Becca and Patrick did a great job of showing us the ropes, and we enjoyed being a part of the process.

We’re excited to have this exclusive, handmade bourbon on our shelves. Next time you’re in our wine shop, definitely pick up a delicious bottle for yourself. Needless to say, this local, handmade bourbon would be a great gift for the holidays, too. For more information, visit our online Wine Shop here!

]]>https://foragersmarket.com/foragers-barrel-bourbon-from-our-wine-shop/feed/0Food Waste, a Dietitian’s Perspectivehttps://foragersmarket.com/food-waste-dietitians-perspective/
https://foragersmarket.com/food-waste-dietitians-perspective/#respondTue, 03 Nov 2015 21:38:07 +0000http://foragersmarket.com/?p=3420by Pegah Jalali, MS, RD Pegah Jalali, a pediatric dietitian based in NYC, shares her frustration on food waste in America. Lucky for us, she also shares ways to use regularly discarded skins, peels, and cores through delicious tips and healthy recipes. As a dietitian, I strongly believe that what we eat impacts not only our […]

Pegah Jalali, a pediatric dietitian based in NYC, shares her frustration on food waste in America. Lucky for us, she also shares ways to use regularly discarded skins, peels, and cores through delicious tips and healthy recipes.

As a dietitian, I strongly believe that what we eat impacts not only our health, but also our environment, our community and our economy. Americans send about 40% of food to landfills, unconsumed. This wasted food is the second largest component of landfills and the biggest source of methane emissions.

Many fruits and vegetables have edible skins which we commonly peel and throw away. One of the benefits of eating organic and responsibly farmed food is being able to trust that the produce is not tainted by chemical and synthetic compounds.

Fruit and vegetable peels are high in fiber which can help to lower cholesterol, control blood sugar, reduce and maintain body weight and support healthy digestion. The average American only meets 50% of their recommended fiber intake. These skins have also been shown to be a source of vitamins, minerals, phytochemicals and anti-oxidants that may not be found in the actual flesh of the fruit or vegetable.

Kiwis, for example, are a fruit with an edible outer skin which we commonly peel and throw out. Studies have confirmed that eating kiwis with the skin on triples the amount of fiber consumed and helps to retain the vitamin C. Other fruits and vegetables that we can keep the skin on and increase the nutritional value include carrots, potatoes, eggplant, cucumbers and mangoes.

Some peels require manipulation to be more appealing, for example, watermelon rind can be turned into delicious jam and citrus peels can add delicious flavor in cooking. Pineapple core contains bromelain which is anti-inflammatory and helps digestion, yet we commonly cut and toss this part of the pineapple which can be easily used in juices or smoothies.

I commonly see beet greens, carrot tops and broccoli leaves and stalks thrown out, yet they are perfectly edible and nutritious. Beet greens are high in iron, calcium, copper and vitamin C. I love sautéing beet greens with some oil, salt, pepper and garlic or making a creamed spinach type side. Carrot tops have great flavor, and can be added to salads or used to make chimichurri or pesto. Broccoli leaves have more beta carotene than the florets, and the stalks are much higher in fiber than the rest of the plant. Broccoli leaves taste kale-like, but are less bitter and tough and can be used instead of kale in any recipe.

Broth can be sipped during the winter months or used as a base for soups, stews and sauces. Saving vegetable scraps, cheese rinds, poultry, seafood and meat bones in the freezer to make batches of broth is very nourishing. Broth contains special types of proteins which have been associated with improved immunity, bone and joint health.

It is fall and you may be buying pumpkins to carve out or to eat. Make sure you save the pumpkin seeds and roast them for an extra treat. These seeds are rich in healthy fat, magnesium, copper and zinc.

Next time you are throwing food out, challenge yourself and think about how you could use it, before you send it to the landfill.

]]>https://foragersmarket.com/food-waste-dietitians-perspective/feed/0WSJ+ Chef’s Table – Dinner with Tom Colicchiohttps://foragersmarket.com/wsj-chefs-table-dinner-with-tom-colicchio/
https://foragersmarket.com/wsj-chefs-table-dinner-with-tom-colicchio/#respondThu, 22 Oct 2015 15:03:58 +0000http://foragersmarket.com/?p=3340Last week we were honored to host Tom Colicchio as our guest at The Chef’s Table, a new dinner series we launched in partnership with WSJ+. Aside from his brilliant work as founder of Craft and Colicchio & Sons restaurants, he is also a huge supporter of transparent food policy. Foragers is closely tied to food systems […]

]]>Last week we were honored to host Tom Colicchio as our guest at The Chef’s Table, a new dinner series we launched in partnership with WSJ+. Aside from his brilliant work as founder of Craft and Colicchio & Sons restaurants, he is also a huge supporter of transparent food policy. Foragers is closely tied to food systems through our farm upstate, restaurant, markets, and wine shop – and we were excited to hear his thoughts on improving food policy, whether through labeling GMO foods or fixing our food crisis.

One of the ways Colicchio supports transparency in food policy is through the non-profit he co-founded, Food Policy Action. FPA’s mission is to hold legislators accountable for their votes that impact food and farming, which is particularly relevant considering that the presidential elections are coming up. We highly recommend you read through the representatives’ scorecards and stay informed on important food policy.

While Colicchio expanded on hot topics, Chef Nickolas and our kitchen served guests a masterful meal. We started with hors d’oeuvres of Baltic Rye Dried Nuts and Fruits with Lakes Edge Cheese & Local Apple Jam and also Duck Liver Mousse on Toasted Brioche with Pear Mostarda. Then, Chef cleansed the palate with an amuse bouche of Fluke Crudo with Seaweed, Yuzu, and American Caviar.

The dinner fell on a beautiful fall evening, and for our first course we enjoyed an Heirloom Pumpkin Soup made with Roasted Heirloom Pumpkin, Spiced Crème Fraiche, and Sunchoke and Black Truffle Chutney. We then dug into a main course of Wrighteous Organic Lemongrass Braised Beef over Creamy Greenmarket Polenta and Orange Blossom Cumin-scented Farm Carrots.

Thank you to everyone who joined us, and we look forward to our upcoming dinners at The Chef’s Table. Our next intimate meal is with foraging expert Chef Blaine Wetzel of Willows Inn on Lummi Island. He will speak about his experience on sourcing everything for the restaurant from within nine miles, and we’re excited to see what our Chef will cook up in tandem.

If Japan isn’t already on your bucket list, it’s time to add it. Our Art Director and Operations Manager spent a week checking out the food in Japan and zipping around Tokyo. Lucky for us, they shared their six must-visit spots, and we know you’ll adore them.

1. FOR COFFEE:

Paddler’s Coffee – In Japan, coffee is taken very seriously and it’s not hard to find a good cup, seeing that it’s an essential part of daily life in Japan, just like New York City. The best cup we had was at Paddler’s Coffee. Owners Daisuke and Takehiro brew their favorite (and one of ours) – Stumptown. The interior alone is a draw: poured concrete, a beautiful bar, a stunning antique table, and cute art can be found in every corner. For New Yorkers traveling to Japan, Paddlers became our essential caffeine fix.

2. FOR A TRADITIONAL JAPANESE BREAKFAST:

Yakumo Saryo – By far one of the most beautiful restaurants we’ve ever visited. Yakumo Saryo is nestled in a small wooded area, about a one-block square in Setagaya. The service is serene, and the flow of the meal puts you into a state of tranquility. The meal consists of several courses of tea and small dishes that nourish and energize you. We loved the housemade pickle plate and the vibrant matcha. The whole experience felt like a dream.

3. FOR LUNCH:

Sushiya Uoshin – We recommend eating as much sushi as possible while in Japan. A great little spot to visit near Shimokitazawa Station is Sushiya Uoshin. We ate at the counter to watch the Chef and to listen to the locals sitting around us. The 13-piece sushi plate was served slowly, and each piece that arrived on our beautiful ceramic plate felt like a gift. Not to mention that they served Cava (something we didn’t see much of). Out of many sushi bars we visited, this one stood out for its quality and authenticity.

4. FOR DINNER:

Tonki – Tonki has been popular for 76 years and it’s easy to see why. We think it’s one of the best restaurants in Tokyo. This traditional Katsu restaurant is simple and stylish. The head chef slices the sizzling cutlets with his bare hands and it’s amazing to watch how the kitchen staff performs. This Japanese dinner includes Katzu: a panko crusted pork cutlet drizzled with teriyaki sauce, shredded cabbage, a thick slice of tomato, a dollop of spicy mustard (so good!), as well as peanuts, rice, pickles, and miso soup. Add beer and sake for the ultimate meal. Dinner and a show!

5. FOR GROCERIES:

Food & Company – This market in Gakugeidaigaku, Meguro-ku, Tokyo is a special spot – owners Maya and Bing drew inspiration from Foragers when they opened one of Tokyo’s only markets specializing in organic and local food – and it’s quite different from most Japanese grocery stores. The space is inviting and beautifully designed by Studio Donuts. It offers a well-curated and inspiring grocery selection. The Local food movement is still taking off in Japan and Food & Company is helping pioneer the movement. We recommend the bonito, the curry book, and anything from their seasonal produce section!

6. FOR DRINKS:

Nonbei Yokocho – It’s a real trip walking down Nonbei Yokocho a.k.a. Drunkard’s Alley in Shinjuku. Tiny bars each with their own personality line the street. Many charge a small cover to get in (about $5) but it’s well worth it because you usually get Japanese appetizers along with your drinks. We drank gin and tonics and then moved onto Yebisu and Asahi Super Dry beer. If you’re not sure about which one to choose – listen to the music the bar is playing and if you like it you’ll most likely enjoy the vibes at the bar.

]]>https://foragersmarket.com/six-spots-tokyo/feed/0WSJ+ Chef’s Table – Dinner with Dan Barberhttps://foragersmarket.com/wsj-chefs-table-dinner-with-dan-barber/
https://foragersmarket.com/wsj-chefs-table-dinner-with-dan-barber/#respondMon, 12 Oct 2015 02:30:32 +0000http://foragersmarket.com/?p=3254Foragers has teamed up with WSJ+ to host a series of intimate dinners with renowned chefs and activists who will discuss and delve into our rapidly changing world of food. To kick off The Chef’s Table, we invited James Beard winner Dan Barber, co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns. The […]

]]>Foragers has teamed up with WSJ+ to host a series of intimate dinners with renowned chefs and activists who will discuss and delve into our rapidly changing world of food. To kick off The Chef’s Table, we invited James Beard winner Dan Barber, co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns.

After the libations started flowing, Foragers’ founder and owner Anna Castellani and our guest Dan Barber began the Q&A. Barber discussed his book The Third Plate and shared his thoughts on everything from food waste to GMO’s to politics. His passion for changing the food system was apparent, and his extensive knowledge on relationships within the food system was a pleasure to learn about. He encouraged everyone to source their food more thoughtfully, and in turn “create a culture where it becomes indispensable not to eat cheap food.”

What was especially impactful about the evening was eating what Barber was saying. As he discussed the importance of demanding “lowly grains” like mullet and buckwheat, Chef Nickolas served the entree (Smoked Eggplant Zaalook, 65 degree Foragers Farm Egg) with a buckwheat crisp. After Barber mused on the cast-aside, but delicious, milk by-product whey, our Pastry Chef Natasha served a delicious dessert (Honey Bostock, Bruised Market Fruit Coulis, Local Espresso Ice Cream) topped with whey-poached grapes. The harmony of Barber’s message and the meal made the evening even more enlightening.

Our entire team truly enjoyed hosting Dan Barber, and we’re looking forward to future evenings at The Chef’s Table. If you’re interested in attending a dinner or treating a friend, please reserve a ticket here.

]]>https://foragersmarket.com/wsj-chefs-table-dinner-with-dan-barber/feed/0Foragers Table Recipe: Roasted Heirloom Pumpkin Souphttps://foragersmarket.com/foragers-table-recipe-roasted-heirloom-pumpkin-soup/
https://foragersmarket.com/foragers-table-recipe-roasted-heirloom-pumpkin-soup/#respondWed, 07 Oct 2015 18:28:52 +0000http://foragersmarket.com/?p=3226The turn of season is a comforting, welcome change at Foragers. Our farm upstate is wrapping up a successful harvest and also prepping for winter. In both our Chelsea and DUMBO markets, stone fruit and melons are slowly being replaced by squash, apples, and pears; not to mention hot chocolate and apple cider are phasing out summery iced […]

]]>The turn of season is a comforting, welcome change at Foragers. Our farm upstate is wrapping up a successful harvest and also prepping for winter. In both our Chelsea and DUMBO markets, stone fruit and melons are slowly being replaced by squash, apples, and pears; not to mention hot chocolate and apple cider are phasing out summery iced coffee. Our wine shop is gleaning off rosé and delving into hard cider, and of course, the changing season is heavily reflected in our restaurant.

One recipe that welcomes autumn into our restaurant is Chef’s Roasted Heirloom Pumpkin Soup. The warming spices bring out the best in our local, hearty squash, and the consistency is creamy and smooth. We love the soup so much that Chef is actually preparing it as part of our upcoming Chef’s Table with Tom Colicchio. Along with lemongrass braised beef, creamy greenmarket polenta, and orange blossom cumin-scented farm carrots – this soup will spotlight our restaurant’s local, seasonal fare this Tuesday evening. Chef will plate the soup with spiced crème fraîche, sunchoke and black truffle chutney.

While the crème fraîche and chutney are jaw-dropping delicious, the soup base is phenomenal by itself, too. You can make it yourself at home – just follow the simple recipe below. Chef likes to add a little heat from Chinese Five Spice, but feel free to adjust the amount based on your tolerance for spiciness.

]]>https://foragersmarket.com/foragers-table-recipe-roasted-heirloom-pumpkin-soup/feed/0The Importance of Beeshttps://foragersmarket.com/the-importance-of-bees/
https://foragersmarket.com/the-importance-of-bees/#respondSat, 03 Oct 2015 21:23:51 +0000http://foragersmarket.com/?p=3202There’s been much ado about bees lately. NYC honey week was from September 8-13 and we just had world honey bee day on August 15th. Bees have been getting a lot of attention, and rightly so. Bees play a huge part in our natural world, our food supplies, and also in our wine. The last […]

]]>There’s been much ado about bees lately. NYC honey week was from September 8-13 and we just had world honey bee day on August 15th. Bees have been getting a lot of attention, and rightly so. Bees play a huge part in our natural world, our food supplies, and also in our wine.

The last decade saw a drastic and deeply worrying decline in the worldwide population of bees. According to the U.S. National Agriculture Statistics Service, there has been a decline from 6 million beehives in 1947, to 2.4 million in 2008. The problem had been accelerating, with beekeepers in the United States and the EU reporting losses of roughly 30% per year in the last ten years.₂ In 2014 President Obama signed a memorandum establishing the first ever Federal Pollinator strategy to address the problem.₄ There is hope. According to Bee Informed the latest results of their survey shows an improvement for the second year in a row with a rate of loss of 23% in 2014/2015 and a loss of almost 29% in 2013/2014. Let’s hope it’s a trend that will continue.

There are a multitude of possible reasons for colony loss, among them habitat destruction, parasites, and climate change, but a spate of studies in the last two years in numerous scientific journals points to group of pesticides called neonicotinoids, which easily find their way into the food chain.₃

Why is this important? Bees pollinate about a third of the world’s crops, including many staples such as apples, beans, onions, and kale. Bee pollination is also essential in preserving flowering plants which are vital in providing food for animals and insects, as well as for maintaining healthy soil, which in turn fosters greater biodiversity and healthier ecosystems.₅

Which brings us to wine. Worldwide interest and consumption of high quality wines has been growing over the last three decades and doesn’t show any sign of slowing down. With this ever-growing interest in wine, there has been a premium put on wines that are expressive and unique to their terroir, or the natural environment in which the grapes are grown, which includes soil, climate, and the surrounding flora and fauna. Many vineyards and viticulturists have taken to keeping bees in the vineyard as a method of preserving the natural environment that engenders their wines’ unique expressivity. The bees help sustain native plants, which in turn helps sustain other insects, birds, and butterflies, as well as sustaining healthy soil microbial activity. Healthy soil inevitably expresses itself in a region’s wines.₁

This practice is also something that happens locally here in New York State. Bedell Cellars on the North Fork of Long Island make terroir driven wines that are unique to Long Island’s maritime climate. Bedell, who are certified sustainable by Long Island Sustainable Wine Growing, keep an acre of native meadow on their property to keep their 80 acres of grapes healthy, which bees play a vital part in sustaining. Part of Bedell’s terroir driven approach also involves fermentation with indigenous yeasts that are naturally present in the surrounding environment. Vines are asexual, meaning they self-pollinate and don’t require assistance from pollinating insects to reproduce. However, bees lending a hand in pollinating vine flowers can have amazing benefits. “Insect-pollinated flowers have higher yeast levels,” says Richard Olsen-Harbich, Bedell’s head winemaker, “When insects pollinate grapes that are surrounded by insect-pollinated plants, it augments the yeast content in the fruit, which adds character to wine.” From top to bottom, the bees offer Bedell and winemaking on the North Fork nothing but benefits.₁

Bees deserve every bit of attention they’ve been getting. They play a role in essentials, such as fostering ecosystem health and ensuring a steady supply of many food staples, but also in epicurean delights, such as wines cultivated locally here in New York State. Bedell’s First Crush Red combines two grapes that show exceptionally well on Long Island, Cabernet Franc and Merlot, and combines them in a play on the classic Bordeaux blend that is fruity, light, and effortlessly drinkable.

]]>https://foragersmarket.com/the-importance-of-bees/feed/0The Third Plate: Healthy is Delicioushttps://foragersmarket.com/the-third-plate-healthy-is-delicious/
https://foragersmarket.com/the-third-plate-healthy-is-delicious/#respondFri, 25 Sep 2015 22:49:14 +0000http://foragersmarket.com/?p=3159by Miachel Breton When I was growing up, my mom emphasized the benefits of eating organic food. Even as a kid I could understand her logical explanation: organic food doesn’t have unhealthy pesticides, which in turn meant we didn’t ingest these chemicals. This is confirmed through a study done by Newcastle University that states there […]

When I was growing up, my mom emphasized the benefits of eating organic food. Even as a kid I could understand her logical explanation: organic food doesn’t have unhealthy pesticides, which in turn meant we didn’t ingest these chemicals. This is confirmed through a study done by Newcastle University that states there are significantly lower levels of toxic heavy metals like cadmium, lead, and mercury in organic crops.*

In The Third Plate, Dan Barber takes this to the next level. I didn’t realize until reading his book that organic plants themselves are actually healthier, too – and not just for lack of chemicals. As Barber describes, when plants are left to fend for themselves without ‘helpful’ weed and bug killers, they actually need to strive to survive. Unbeknownst to me, this striving plant is healthier and creates vital phytonutrients; making the vegetable, fruit, or grain healthier and, in turn, the humans who eat it healthier too. According to the acclaimed study “Organic vs. Non-Organic Food,” eating organic fruits, vegetables, and cereals – and food made from them – would provide additional antioxidants equivalent to eating between 1-2 extra portions of fruit and vegetables a day.

Think about it this way: pesticides strip plants of their natural defenses. Vegetation simply don’t need to try as hard because chemicals are doing the work for them. Yet it’s in the struggle that plants create a beautiful immunity system (phytonutrients) that make them more nutritious.

This leads to an important idea that Barber repeats throughout his book: healthier foods (whether it be carrots, wheat, or geese) are also more delicious. As explained in The Third Plate, “phytonutrients are the building blocks for all of the flavor compounds.” What an extraordinary idea it is to think that when we steward the earth and grow plants with limited to no pesticides, we also increase our own enjoyment.

Needless to say, I am thrilled to hear Barber speak in person at Foragers Table. After reading his book and binging on his inspiring talks, I am sure that the conversation on Tuesday will be lively to say the least. If you’re interested in joining the dinner, a few tickets are still available here. And if you’re not able to make it, Foragers will share his thoughts through social media and a write-up after the event. I hope to see you there!